About this recipe

A luscious, creamy no-fuss baked cheesecake infused with Baileys Irish Cream, set on a buttery chocolate cookie crust. Rich and indulgent with a silky-smooth filling, this is the kind of showstopper dessert that looks impressive but is genuinely reliable to make at home. Perfect for dinner parties, holidays, or any occasion that calls for something special.

Instructions

1. 1

   Preheat your oven to ![325°F]. Grease a 9-inch springform pan and line the bottom with a circle of parchment paper. Wrap the outside of the pan tightly with two layers of heavy-duty aluminum foil (this protects it during the water bath).

2. 2

   Place the chocolate sandwich cookies in a food processor and blitz until you have fine crumbs. Alternatively, seal them in a Ziploc bag and crush with a rolling pin. Transfer crumbs to a mixing bowl and stir in the melted unsalted butter until the mixture resembles wet sand.

3. 3

   Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Use the flat bottom of a glass (Large) or measuring cups to compact it well. Bake for 10 minutes, then set aside to cool slightly while you make the filling.

4. 4

   In a large mixing bowl, beat the room-temperature cream cheese with an stand mixer on ^[medium speed] until completely smooth and lump-free, about 2–3 minutes. Scrape down the sides of the bowl well.

5. 5

   Add the granulated sugar and beat on ^[medium speed] until fully combined and fluffy, about 2 minutes. Scrape down the sides again.

6. 6

   Add the all-purpose flour and mix on ^[low speed] until just incorporated. Add the eggs and egg yolk one at a time, mixing on ^[low speed] after each addition just until combined — do not overbeat at this stage, as excess air causes cracking.

7. 7

   Add the baileys irish cream, sour cream, and vanilla extract. Mix on ^[low speed] until the batter is smooth and uniform. Give the bowl a final scrape and a gentle fold with a spatula to make sure nothing is hiding at the bottom.

8. 8

   Pour the filling over the cooled crust and smooth the top with an spatula. Tap the pan gently on the counter a few times to release any large air bubbles.

9. 9

   Place the foil-wrapped springform pan into a large roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan. Carefully transfer to the oven and bake at ![325°F] for 55–65 minutes. The cheesecake is done when the edges are set but the center 2 inches still have a gentle wobble — it will firm up as it cools.

10. 10

    Turn off the oven, crack the door open about 1 inch, and let the cheesecake cool inside the oven for 1 hour. This gradual cooling prevents cracking. Then remove from the water bath, run a thin knife around the edge of the pan, and let cool completely on a wire rack at room temperature for another 1 hour.

11. 11

    Once fully cooled to room temperature, cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. The cheesecake needs this time to fully set and develop its flavor.

12. 12

    Just before serving, pour the cold heavy whipping cream into a chilled mixing bowl. Whip with an stand mixer on ^[medium-high speed] until soft peaks form. Add the powdered sugar and baileys irish cream, then continue whipping until you reach stiff, billowy peaks. Do not overwhip.

13. 13

    Remove the cheesecake from the springform pan and place on a serving plate. Pile or pipe the baileys irish cream whipped cream over the top. Finish with dark chocolate shavings or gratings using a peeler or grater. Slice with a sharp, hot knife (run under hot water and wipe dry between cuts) for the cleanest slices.